HIBERNIA RESTAURANT lUNCH & DINNER MENU
SOUPS & STARTERS
VELOUTE DE POTIRON, GINGEMBRE, EDAMAME & CHARBON VEGETAL.
Chilled pumpkin soup with ginger, edamame beans, lemongrass & bamboo charcoal. 13.50
SOUPE DE POISSON ANTILLAISE..
Caribbean fish soup served with its accompaniments; Garlic croutons, grated Gouda cheese & chili flakes in olive oil. 14.00
‘THOM KHA GAI’.
Thai chicken soup delicately flavoured with galangal, lemongrass, bergamot & young coconut. 13.50
SASHIMI: TAZARD, THON, LAMBI & LANGOUSTE.
Sashimi plate : Wahoo with lemongrass; Tuna with Ao Nori & Bonito flakes; Lobster & basil seeds; Conch with pickled cucumber & scallions, 22.00
ASSIETTE DE POISSONS DES ANTILLES FUMES PARS NOS SOINS.
Hibernia’s freshly smoked Caribbean fish selection, (Tuna, Mahi-mahi & Wahoo);Served finely sliced with a horseradish ~ginger cream cheese & toasted homemade brown bread. “Our Specialty”. 21.00
TARTELETTE AU CRABE, LANGOUSTE ET CHATAIGNE D’EAU.
Warm crab, lobster & water~chestnut tartlet. 17.75
TERRINE DE FOIE GRAS MAISON, CHUTNEY DE MANGUE AU VIEUX RHUM.
Terrine of homemade Foie Gras; served with a fresh mango & old rum chutney; Home-made toasted walnut bread. 22.75
ST. JACQUES EN CARPACCIO, PERLES DU JAPON A L’ENCRE DE SEICHE, GELEE D’EAU DE TOMATE, PAPAYE VERTE & MENTHE FRAICHE
Scallops carpaccio; tapioca pearls with squid ink, tomato jelly, green papaya with mint. 22.00
SALADE VARIEE DE SAISON AU FETA, VINAIGRETTE A L’HUILE D’OLIVE & AU BASILIC
Seasonal garden salad with Feta cheese; wild basil & olive oil vinaigrette. 13.75
MAIN COURSES
TAZARD POELE, MOUSSELINE NAVET & MACADAMIA, SAUCE FIGUE DE BARBARIE DE NOTRE JARDIN, RIZ POURPRE A LA NOIX DE COCO..
Pan-grilled Wahoo, turnip & macadamia mousseline, sauce with prickly pear from our garden; steamed purple sticky rice with coconut. 35.50
FILLET DE DORADE PANEE AUX AMANDES, SAUCE AUX CITRONS CONFITS; GRATIN DE BUTTERNUT, BOK CHOY & SHITAKE.
Grilled Mahi~mahi coated with salted almonds; preserved organic limes sauce; Butternut squash, bok choy & shiitake gratin. 35.50
CRAYFISH SAUTE, SAUCE VIERGE; CHAMPIGNONS ASIATIQUES, TOMATES ANCIENNES CONFITES, TOFU & AVOCAT AU GRAINES DE CHIA, PUREE DE POMMES DE TERRE & CHOUX FLEUR A L’HUILE DE TRUFFE .
Crayfish sautéed out of the shell with olive oil & fresh lime; Asian mushrooms, Oven-dried heirlooms, avocado & tofu with chia seeds; potato & cauliflower puree Flavoured with truffle oil. 47.75
LANGOUSTE ROTIE, SAUCE MISO & AIL NOIR ‘MAISON’, RIZ CUIT DANS UN THE AU GINGEMBRE & SAKE.
Lobster tail roasted out of the shell; miso & black garlic sauce, served with rice Cooked in Saké & ginger tea. 48.75
“THOM YAM PLA”.
A variety of Caribbean fish fillets cooked & served in a ‘Hot & Sour’ Thai broth; Served with Jasmine scented rice. “Spicy” 35.50
CASSEROLE THAILANDAISE DE ‘CRAYFISH’ AU BASILIC ET AU LAIT DE COCO.
Basil & coconut milk Thai casserole with Crayfish (out of the shell); served with Steamed rice noodles. “Spicy”. 47.75
FILET DE BOEUF GRILLE, SAUCE AU POIVRE ROUGE & VERT DE KAMPOT, GRATIN DE POMME DE TERRE & OIGNON ROUGE
Grilled Angus beef tenderloin with red & green Kampot pepper sauce, Red onion & potato gratin. 42.75
MAGRET DE CANARD POELE, SAUCE ACIDULEE AUX FRUITS ROUGES, LEGUMES ROTIS AU SESAME; RIZ ET QUINOA VAPEUR
Perigord duck breast pan grilled & finely sliced; red fruit sauce, Roasted vegetables coated with sesame; steamed rice & quinoa.
Prices in US, Service Charge of 15% will be added
We source local & organic whenever possible